C10 - Master Workshop - Comprehensive Distilling (5 days) View larger

C10 - Master Workshop - Comprehensive Distilling (5 days)

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Our “Ferrari” Course – Comprehensive Distilling Theory combined with 4 distinct practical workshops over a 5 day period and now also including a 548 page colour manual.

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R 7,100.00 tax incl.

  • Centurion 12 - 16 Feb 2018
  • Centurion 16 - 20 Apr 2018
  • Centurion 11 - 15 Jun 2018
  • Centurion 27 - 31 Aug 2018
  • Centurion 15 - 19 Oct 2018
  • Centurion 10 - 14 Dec 2018
  • Centurion 11 - 15 Dec 2017

While still a lot of fun – this is a course for the serious distillers. We combine the content of more than 5 distinct courses and workshops into one 5 day course and now also provide you with a 548 page colour manual.

At the end of the course (Friday) you may select (free of charge) to write a 2 hour exam to earn your "Comprehensive Distilling Course" certificate (Required score: 70% minimum). The certificate will be posted to you after being marked and verified. 

Through the Workshops you will also cover the following master principles:

• Fractionating - Cutting out bad aromas
• Grain Conversion - Converting starch into alcohol
• Aroma Stripping - Creating Neutral Spirits
• Steam Distilling - Extracting flavours from Herbs and Spices (using steam)
• Emulsifiers - Preventing separation

Course contents:

• Introduction
   o Main alcoholic beverage groups
   o Distilled spirits groups
• Distilling overview
   o History of Distilling
   o Alcoholic beverages, feedstock and method examples
   o Types of stills
   o Legalities – South Africa
   o Safety during distilling
   o Responsible drinking and health benefits
   o Distillate products
   o The role of copper during distilling
   o Three main procedures during the creation of spirits
   o The conversion from starch to sugar
   o Conversion
• Fruit / Sugar based fermentations
   o Bio-chemistry background
   o Overview of the fermentation process
   o Sugars (fermentable and non-fermentable)
   o White and Brown sugar differences
   o Enzyme influences
   o Congeners
   o Raw materials for fermentation
   o Fruits and sugar content
   o Measuring sugar content in a mash
   o Fermenting vessels
   o Enzyme use
   o Yeasts
   o Amounts of Yeast to use
   o Fermentation phases
   o Easy fermentations
   o Intermediate fermentations
   o Difficult fermentations
• Grain Fermentations for Distilling
   o The anatomy of grains
   o Overview
   o The conversion process – from grain based starch to sugar
   o Grain fermentation peculiarities
• Distilling
   o Distilling overview
   o Introduction to distilling physics
   o Difference between heat and temperature
   o Boiling temperatures
   o Phase diagram overview
   o Internal reflux
   o Reflux control
   o Different stills and reflux ratios
   o Boiling rate and effects
   o Taking cuts
   o Still choking and foaming control
   o Boiling temperature during batch distilling
   o Distilling as an art
   o Distilling records
   o Disposing of distillation wastes
   o Washing and maintaining your still
   o The distilling process in summary
   o Distilling step-by-step on a reflux still
   o Distilling with a partial fractioning column still
   o Other distilling methods
   o Stillage
• Enhancement
   o Legal considerations
   o Liquor examples
   o Filtering
   o Wood maturation
   o Infusions
   o Dilution
   o Sweetening
   o Blending and mixing
   o Using flavourings and commercial essences
   o Other additives
• Blending and Post Processing
• Brandy / Mampoer / Eau-de-vie Workshop
   o Brandy, Witblits, Mampoer and eau-de-vie overview
   o Brandy facts and history in South Africa
   o The Cultural Distillers Guild
   o Traditional and more modern distilling
   o Fermentation
   o Sugar and alcohol calculations
   o The basic distillation process
   o Alternative distilling processes
   o Enhancement after distillation
• Whiskey / Moonshine / Bourbon Workshop
   o Whisky/Whiskey/Bourbon/Moonshine overview
   o Grain bills
   o Grain conversion
   o Grain fermentation
   o The basic whisky distillation process
   o Aging
• Vodka from Potatoes (Theory only)
   o The vodka process and options
   o Potato Conversion
   o Potato Fermentation
   o The basic distillation process
   o Vodka distillation
• Gin and Botanicals Workshop
   o The gin process and options
   o Ginning botanicals
   o Base spirits
   o Ginning methods and suitable still types
   o Flavouring runs
   o The Method (not well known at all) to produce GREAT gins or jenevers
• Liqueurs and Infusions (Theory only)
• Beyond home distilling (General Discussion)
   o Business Opportunities
   o Going Commercial
   o What is a craft / artisanal / boutique distillery?

   o Demonstration of multi-column still operation

Receipt of your payment will confrm your seat reservation for the course. Please note our terms and conditions for training when cancelling a course.    
Course fee includes:

Course material (548 page colour manual)
• Use of copper still during distillations
• Refreshments during course (tea, coffee, cool drink, bottled water)
• Lunch Platters (Please inform us of any dietary requirements)

Times:

• Starts at 09h00 until approximately 16h00 with lunch at 12h00, for five consecutive days

View the training calendar for the Master Workshops.

Venue:

• Distillique Offices in Centurion (View Map)



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C10 - Master Workshop - Comprehensive Distilling (5 days)

C10 - Master Workshop - Comprehensive Distilling (5 days)

Our “Ferrari” Course – Comprehensive Distilling Theory combined with 4 distinct practical workshops over a 5 day period and now also including a 548 page colour manual.

Write a review

C10 - Master Workshop - Comprehensive Distilling (5 days) <p>While still a lot of fun – this is a course for the serious distillers. We combine the content of <strong>more than 5 distinct courses</strong> and workshops into one 5 day course and now also provide you with <strong>a 548 page colour manual.</strong></p> <p>At the end of the course (Friday) you may select (free of charge) to write a 2 hour exam to earn your "Comprehensive Distilling Course" certificate (Required score: 70% minimum). The certificate will be posted to you after being marked and verified. </p> <p>Through the Workshops you will also cover the following master principles:</p> <p>• Fractionating - Cutting out bad aromas<br />• Grain Conversion - Converting starch into alcohol<br />• Aroma Stripping - Creating Neutral Spirits<br />• Steam Distilling - Extracting flavours from Herbs and Spices (using steam)<br />• Emulsifiers - Preventing separation</p> <p>Course contents:</p> <p>• Introduction<br />   o Main alcoholic beverage groups<br />   o Distilled spirits groups<br />• Distilling overview<br />   o History of Distilling<br />   o Alcoholic beverages, feedstock and method examples<br />   o Types of stills<br />   o Legalities – South Africa<br />   o Safety during distilling<br />   o Responsible drinking and health benefits<br />   o Distillate products<br />   o The role of copper during distilling<br />   o Three main procedures during the creation of spirits<br />   o The conversion from starch to sugar<br />   o Conversion<br />• Fruit / Sugar based fermentations<br />   o Bio-chemistry background<br />   o Overview of the fermentation process<br />   o Sugars (fermentable and non-fermentable)<br />   o White and Brown sugar differences<br />   o Enzyme influences<br />   o Congeners<br />   o Raw materials for fermentation<br />   o Fruits and sugar content<br />   o Measuring sugar content in a mash<br />   o Fermenting vessels<br />   o Enzyme use<br />   o Yeasts<br />   o Amounts of Yeast to use<br />   o Fermentation phases<br />   o Easy fermentations<br />   o Intermediate fermentations<br />   o Difficult fermentations<br />• Grain Fermentations for Distilling<br />   o The anatomy of grains<br />   o Overview<br />   o The conversion process – from grain based starch to sugar<br />   o Grain fermentation peculiarities<br />• Distilling<br />   o Distilling overview<br />   o Introduction to distilling physics<br />   o Difference between heat and temperature<br />   o Boiling temperatures<br />   o Phase diagram overview<br />   o Internal reflux<br />   o Reflux control<br />   o Different stills and reflux ratios<br />   o Boiling rate and effects<br />   o Taking cuts<br />   o Still choking and foaming control<br />   o Boiling temperature during batch distilling<br />   o Distilling as an art<br />   o Distilling records<br />   o Disposing of distillation wastes<br />   o Washing and maintaining your still<br />   o The distilling process in summary<br />   o Distilling step-by-step on a reflux still<br />   o Distilling with a partial fractioning column still<br />   o Other distilling methods<br />   o Stillage<br />• Enhancement<br />   o Legal considerations<br />   o Liquor examples<br />   o Filtering<br />   o Wood maturation<br />   o Infusions<br />   o Dilution<br />   o Sweetening<br />   o Blending and mixing<br />   o Using flavourings and commercial essences<br />   o Other additives<br />• Blending and Post Processing<br />• Brandy / Mampoer / Eau-de-vie Workshop<br />   o Brandy, Witblits, Mampoer and eau-de-vie overview<br />   o Brandy facts and history in South Africa<br />   o The Cultural Distillers Guild<br />   o Traditional and more modern distilling<br />   o Fermentation<br />   o Sugar and alcohol calculations<br />   o The basic distillation process<br />   o Alternative distilling processes<br />   o Enhancement after distillation<br />• Whiskey / Moonshine / Bourbon Workshop<br />   o Whisky/Whiskey/Bourbon/Moonshine overview<br />   o Grain bills<br />   o Grain conversion<br />   o Grain fermentation<br />   o The basic whisky distillation process<br />   o Aging<br />• Vodka from Potatoes (Theory only)<br />   o The vodka process and options<br />   o Potato Conversion<br />   o Potato Fermentation<br />   o The basic distillation process<br />   o Vodka distillation<br />• Gin and Botanicals Workshop<br />   o The gin process and options<br />   o Ginning botanicals<br />   o Base spirits<br />   o Ginning methods and suitable still types<br />   o Flavouring runs<br />   o The Method (not well known at all) to produce GREAT gins or jenevers<br />• Liqueurs and Infusions (Theory only)<br />• Beyond home distilling (General Discussion)<br />   o Business Opportunities<br />   o Going Commercial<br />   o What is a craft / artisanal / boutique distillery?</p> <p>   o <strong>Demonstration of multi-column still operation</strong></p> <p>Receipt of your payment will confrm your seat reservation for the course. Please note our <a href="http://distillique.co.za/distilling_shop/content/3-terms-and-conditions-of-use">terms and conditions </a>for training when cancelling a course.    <br /><strong>Course fee includes:</strong></p> <p>• <span style="color:#a06605;"><strong>Course material (548 page colour manual)</strong></span><br />• Use of copper still during distillations<br />• Refreshments during course (tea, coffee, cool drink, bottled water)<br />• Lunch Platters (Please inform us of any dietary requirements)</p> <p>Times:</p> <p>• Starts at 09h00 until approximately 16h00 with lunch at 12h00, for five consecutive days</p> <p>View the <a href="http://distillique.co.za/distilling_shop/index.php?fc=module&amp;module=psblog&amp;controller=posts&amp;post=87">training calendar</a> for the Master Workshops.</p> <p>Venue:</p> <p>• Distillique Offices in Centurion (<a href="http://distillique.co.za/distilling_shop/content/6-map-to-distillique">View Map</a>)</p> <table style="margin-left:auto;margin-right:auto;"><tbody><tr><td style="text-align:center;"><a href="http://threeolives.co.za/" target="_blank"><img src="http://distillique.co.za/distilling_shop/img/cms/Luxury%20accommodation_1.png" alt="" width="400" height="151" /></a><br /><br /></td> </tr></tbody></table>
R 6,173.91

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